Cake “Cherry Napoleon. Lots of cherries and "Napoleon" cherry Chocolate Napoleon with cherries

Calories: Not specified
Time for preparing: 90 min

Cooking time: 90 minutes
I want to offer lovers original recipe cake "Napoleon" with cherries. Easy to prepare and very a delicious cake with a pleasant cherry note diversifies festive table and delight your loved ones with its wonderful taste.

To make the cake we need:
- flour - 500 g;
- eggs - 2 pcs.;
- margarine - 250 g;
- sugar - 0.5 tbsp.;
- sour cream - 1 tbsp.;
- cherry in own juice.
For cream:
- milk - 2 tbsp.;
- sugar - 1 tbsp.;
- cherry jelly in powder - 2 tbsp. l.;
- flour - 2 tbsp. l.;
- butter- 250 g.

How to cook with a photo step by step

1. Knead puff pastry for the cake. First you need to grind margarine with flour, then add a glass of sour cream and 2 egg yolks. Set the whites aside for now, it is better to take them out to the cold. Ready dough place in the refrigerator for 2 hours.




2. Divide the chilled puff pastry into 6 even pieces.




3. egg whites whip with granulated sugar into thick foam.






4. canned cherries put in its own juice on a paper towel, then add it to the whipped proteins and mix everything gently.




5. Roll out one of the six pieces of dough thinly.




6. Transfer the rolled dough to a greased baking sheet and evenly cover it with a protein mass with cherries.






7. Roll out another ball of dough and place it on top. Walk along the edges of the workpiece with your fingers so that the dough sticks together and the protein mass does not come out during heat treatment.




8. Bake the cake with protein-cherry filling in the oven at a temperature of 200 degrees for 20 minutes. In this way, we prepare three cakes for cherry Napoleon.




9. When the cake layers are ready, start preparing the cream. Pour 2 cups of cold milk into a small saucepan, add a glass of sugar, 2 tablespoons of powdered cherry jelly and 2 tablespoons of flour.




10. Thoroughly beat the entire contents of the pan with a whisk, breaking up all the lumps.






11. Brew the cream over medium heat, without ceasing to stir it with a whisk, until the cream thickens.




12. From the hot pot, transfer custard in a deep bowl and let it cool completely. Then adding a piece of softened butter, beat the cream with a mixer until fluffy homogeneous mass. For a better flavor, you can add a little vanilla to the cream.




13. Cut the cakes so that they are the same. Trimmings will be needed to decorate the cake. Spread custard generously on the cake.

15. Coat the sides of the cake with cream, and sprinkle with crumbs from scraps.




16. We will cover the top of Napoleon with cherries chocolate icing. For this tile black or milk chocolate melt in a water bath with the addition of a few tablespoons of milk.




17. Spread warm icing evenly over the entire surface of Napoleon and take it to a cold place so that the chocolate hardens well and the cakes are soaked with cream.




18. You can decorate the finished cake as you wish. Brew tea, cut a cake, and enjoy delicious homemade cakes.




Bon appetit everyone!
Author: Lilia Purgina

Is there love from not love?

That's what happened to me with Napoleon! This comrade with a world name is very ambitious, I have never been impressed! Moreover, a monotonous, boring and very boring comrade!

So what? If my friend hadn’t asked me to bake it for her child’s birthday, he would have remained a boring companion for me! Yes, receptors, they are like that, someone wants to cheer up, and someone calms down)

In general, I still have a lot of tails in the confectionery business, but to say that I didn’t bake Napoleon, you see, it’s a bit ashamed ...
Before I bake a cake for a child, of course I have to work out the recipe! I reviewed several recipes and was surprised that many people suggest using margarine (What kind of product is this? I never used it in baking and was always afraid of it! I read the composition on the package and realized that no, this surrogate is not for my principles and to feed my dear I will definitely not be such a customer!

I took a recipe that I liked (author Irina Khlebnikova) and replaced margarine with 82% butter, also added cherries between four layers and almond extract in custard. Here you can of course experiment and try another 20g. replace milk with almond syrup, which is used for coffee, or marzipan, beat with a blender with milk and brew together. All these options will play well in cream and with a touch of almonds we will emphasize the taste of cherries! Well, in the final stage, we still have crumbs after cutting the cakes, but I wanted to extend the line of almonds and cherries, so I caramelized the almond petals and sprinkled the top of the cake with them, you can of course close the sides with petals, then there will be such a curly Napoleonushka)
Well friends? Napoleon's time has come

Napoleon

Cake ingredients Ø20cm.

Option 1

For a test for wheat flour

• 400gr. white wheat flour
• 100gr. Sahara
• 120gr. butter 82%
• 2 large eggs
• ½ tsp salt
• ½ tsp soda

Option-2
For gluten free dough

• 300gr. ATK mixes (recipe)
• 60gr. tapioca starch
• 1 hour l. rice vinegar
• 100gr. Sahara
• 120gr. butter 82%
• 120gr. fat sour cream (preferably homemade)
• 2 large eggs
• ½ tsp salt
• ½ tsp soda

Option 1
1. Sift flour and mix in a mixer bowl with sugar, salt and soda, stir until the ingredients are combined.
Option-2 Gluten Free

1. Mix ATK and tapioca starch with sugar, salt and soda, stir until the ingredients are combined.
2. For both options, we do the following in the same way ... Cold butter, cut into small cubes and thrown into the mixer bowl. We sublimate the butter and flour mixture to the state of fine crumbs, using the “paddle” nozzle.
3. Changing the dough kneader.
4. Whisk together the eggs, sour cream and vinegar (vinegar only for the gluten-free version) and immediately pour into the batter. As soon as the dough becomes homogeneous, turn off the mixer. Lay the board cling film. Transfer the dough to the board with a silicone spatula.
5. Divide the dough into 16 parts using a scale. Roll into balls quickly with your hands. Turn dough out onto a board and cover with cling film. Place in refrigerator for 30 minutes.
6. Preheat oven to 200Cº
7. Cut out 2 parchments to the size of the baking sheet. Place parchment on the table and dust it with flour or ATK mixture. Roll out the ball into a very thin cake with a diameter of more than 20 cm. Dust the dough and rolling pin with flour as needed.
8. Prick the dough with a fork and bake for 5 minutes until golden brown. While the first cake is baking, roll out the second, while keeping the dough balls in the refrigerator.
9. Take out the first cake and cut it to the desired diameter. I cut under the bottom of a detachable form. Bake all other cakes in this way.

Cherry

• 250gr. pitted cherries
• 50gr. Sahara
• 50gr. water

Put everything into a saucepan. Boil and boil for 3 minutes. Throw on a sieve and let the syrup drain. Cool down.

almond custard

• 500+125gr. milk
• 1 large egg
• 200gr. Sahara
• 3st. l. wheat flour or 1 tbsp. l. cornstarch (for the gluten-free version)
• 250gr. butter 82% ( room temperature)
• 1 hour l. almond extract

1. Boil 500g in a saucepan. milk and set aside.
2. In a bowl, grind the egg with sugar, add flour or starch. Grind until smooth.
3. Pour in 125 gr. cold milk and stir with a whisk.
4. Pour hot milk into the egg-flour mixture in a thin stream, while constantly stirring with a whisk.
5. Pour everything back into the saucepan and brew to 83Cº. The mixture must not boil! If there is no thermometer, check on a silicone spatula, dip it into the cream and run your finger along the spatula if there is a trace that does not spread, then the cream is brewed and ready!
6. Strain the cream through a sieve.
7. Let the cream cool down at room temperature.
8. Butter at room temperature, cut into pieces, add to the cooled cream and beat with a mixer. Add almond extract and blend everything thoroughly with a blender.

caramelized almonds

• 150gr. almond petals
• 2st. l. Sahara

1. Slightly toast the almond flakes over medium heat until the color changes slightly. Sprinkle evenly with sugar and continue to caramelize until rich caramel color.
2. Pour the finished caramel petals into a plate and let cool.

Cake assembly

I collect the cake in a ring, but you can do without it if not.

1. Place the ring on a cake platter or any other serving surface.
2. Put the first cake on the bottom and grease it with 2 tablespoons of cream.
3. So do with all the cakes. On 3, 6, 9 and 12 lay out the cherry.
4. Press down all the cakes, tamping. Some of my cakes broke due to brittleness, but on appearance it had no effect!
5. Lubricate the top layer with the rest of the cream and leave the cake at room temperature for 1.5-2 hours to soak. This is very important for Napoleon! As long as all the ingredients are at room temperature, they will bond wonderfully and begin to soak and soften the layers.
6. Place the cake in the refrigerator overnight to set and completely soak.
7. Carefully remove the ring (I usually heat the sides of the ring with a hair dryer, the cream melts a little and the ring moves away from the sides of the cake remarkably).
8. Decorate the cake with almond petals and cherries.

Bon appetit and let wonderful combinations surprise you more often! Hi Hi! We have +25 and summer has sold out in earnest))

Probably, there are hardly any people who do not like Cherry. Are there any of you?
at least I haven't seen one yet.)

I love cherries (and sweet cherries) with all the fibers of my soul, I can eat tons and it practically doesn’t bother me. But only when there are quite a lot of them ... As happened this season: my father-in-law, knowing that I am not indifferent to this berry, just arranged a cherry-cherry boom at home. Baskets, basins and other kitchen utensils are filled to the eyeballs with berries and, of course, I can’t eat so much of it even in a week. What to do? Of course, you can cook something from your old favorite recipes, for example, or make jam , jams (which I actually did in the first place). But the soul demanded something different, different.

Cake! Most cherry cake! (Just by the time my idea became a reality, I was expecting an influx of male relatives, so it would be most welcome)

For the basis (cakes), I took the good old, family favorite

And she modified it: she used two types of cream and fresh cherries. It turned out to be a good updated summer version Napoleon cake.

Dough
300g - butter
3pcs - eggs
3/4 cup - sugar
200g - sour cream (15-20%)
1.5 tsp - baking powder
1 sachet - vanilla sugar
4 tbsp flour (sifted)

1. Cut the butter into small pieces in a bowl. Add sugar and vanilla sugar. Add eggs, sour cream and baking powder.

2. Gradually adding flour, knead the dough.

3. Transfer the dough from the bowl to the board, adding a little flour. Knead the dough until smooth. The dough should not turn out cool.

4. Divide the dough into 11 parts. Form balls from each part and put in a bowl. Put the dishes with the dough in the refrigerator for an hour.

5. After an hour, take out one ball at a time and roll out a very thin circle with a diameter of 24 cm.
Make holes with a fork.

Fold the finished cakes in a pile. As soon as the stack of cakes is ready, prepare the cream.

Note:
The baking sheet does not need to be lubricated with anything, it is enough to dust with flour (lightly)
The cakes are cooked very quickly, I turn them over.
Oven temperature - 180C

Cream.

The most convenient in this option - cream(both the first and second) is prepared for one or two and does not require almost any time costs.

Cream 1(for a layer of cakes)
2 cans - condensed milk
2 packs - butter (very good quality)
1 sachet - vanilla sugar

Beat butter (room temperature) with condensed milk and vanilla sugar

Cream2(to cover the top of the cake and the sides)
200g - cream cheese Philadelphia
50 ml - cream (33-35%)
powdered sugar to taste

Whisk cream cheese with cream and powdered sugar.

For cherry layer

250g cherries (fresh) pitted
1-2 tbsp - sugar

Sprinkle the cherries with sugar and let stand for 30 minutes.

Assembly

Layer the cooled cakes cream 1
middle layer cake like this : soak the cake syrup (from cherry), then cream 1 and berries
Other cakes (except top) layering cream 1

Brush the top layer and sides of the cake cream 2

Decorate finished cake If desired, refrigerate for at least 10 hours.

There are many recipes for cooking turkey, but today we will focus on my favorite. festive version- bacon roll with dried fruits baked in the oven. The recipe is not complicated, it is much easier to cook than, for example, from a rabbit. It turns out very tasty, tender and fragrant. Just lick your fingers! Serve turkey breast roll immediately hot with boiled potatoes or mashed potatoes, or chilled as an appetizer, it will perfectly decorate your holiday table. For the filling, we will use figs, dried apricots and prunes, tender turkey meat goes well with them. Ready? Ingredients Large turkey breast 200-250 g bacon, thinly sliced ​​5-6 dried apricots 5-6 prunes 5-6 figs A couple tablespoons of cognac A spoonful of soy sauce A spoonful of olive oil, Salt, black pepper, oregano, thyme, rosemary A handful toasted and ground walnuts Great for it as a spice, Georgian seasoning- Svan salt

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Happy new year dear friends! I would like to wish everyone that in the coming year the very miracle that we all dream of will happen to us. Although everyone has their own, but it is necessarily the most necessary and most important. I wish that we all be alive and healthy, that we do what brings us pleasure. I wish to reach new heights and self-realization. And I also want to wish more joyful moments that will turn into Nice memories and cozy meetings with friends and loved ones.

She always gives a sense of celebration and has a bright rich taste, so familiar and traditional since childhood - baked duck with apples! Many consider the crust to be harmful and throw it away, but not in this case, it turns out so tasty and fragrant that it is impossible to resist 😉😊 We need a duck 🦆 preferably dumb 1.5-2 kg 🍎🍏 4-5 apples A mixture of peppers, oregano, Seasoning for duck or goose Salt to taste Olive oil Half a cup of water Cooking in the comments, save the recipe, share with friends, and delight your loved ones with delicious dishes! Merry Christmas!

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